Set within an intimate 22-seater space with a chef’s counter, MONO is Asia’s window into refined Latin American gastronomic culture.

The warm ambience sets the scene for Chef Ricardo Chaneton’s reinterpretation of Latin American cuisine, bringing exquisite flavours and inventive dishes to the table, while respecting traditions.

MONO unfolds an enchanting gastronomic spectacle. Our esteemed Chef Ricardo takes centre stage, unveiling an exquisite and refined menu that reveres the rich tapestry of Latin American, European, and Asian influences. Indulge in the sophistication of his immigration techniques, seasonal produce, and a symphony of flavours that epitomize the essence of fine dining.

Upon entering MONO, guests will arrive at the entrance foyer finished in floor-to-ceiling dark leather, flanked by a pair of vintage brass brushed satin glass wall sconces produced by Stilnovo in the 1950’s. From here, the kitchen with large stainless steel chef’s counter catches the eye. Reflecting the Chef Ricardo’s focus on intricate details, the various materials used to create the space include hand-made marble and terrazzo for the floors and special claddings made of recycled wool.

Featured at the Kitchen counter area is an oil paint and wood piece by Japanese sculptor Kishio Suga, a prominent member of the MONO-HA art movement of the late 1960’s and 1970’s and charred ceremaic plates designed exclusively for MONO by Cara Janelle.

Adjacent to the chef’s table is our main dining room, featuring decorative lights by Michael Anastassides, dining chairs by Jason Miller, and a bespoke carpet designed by Omar Khan.

Artworks that adorn the walls explore the encounter between natural and industrial materials by artist Jason Miller.

The main dining can be transformed into two private dining rooms with soundproof walls. Both private rooms can easily be combined into one large space that seats up to 20 guests. The space is highly adaptable to suit any occasion.

When we built the restaurant, we constantly looked into using recycled materials whenever possible. The white panels at the restaurant are made of recycled linen, while all the lights in the venue are being used as low-consumption lights.

We source and use sustainable seafood (MSC certified) from a trusted supplier. We work with a local farm (urban growth) for herbs. The herbs are being delivered in reusable boxes instead of single-use plastic boxes. We strive to work with other suppliers for ways to reduce the usage of single-use plastic in delivery wherever possible.

To reduce the bottle consumption and carbon print of purchasing bottled water, we use Nordaq, a tap-filtered still and sparkling water system that allows us to make our own "bottled" water.

Additionally, we have switched to biodegradable film paper for our food wrapping. All of our receipts are printed on recycled paper and presented to the guests in seeds envelopes, that can be planted into soil to encourage a greener life.